is about to enter the dog days of summer. This is the most difficult period of summer. The sun is blazing, and you will sweat profusely at the slightest movement. Excessive sweating will not only take away the water in the body, but also lose the potassium element in the body, which will lead to fatigue and weakness in the body. Symptoms such as drowsiness. Therefore, we must pay attention to supplementing potassium before and after entering the ambush!
can be supplemented and adjusted in our daily diet. Today, Ronger has compiled a "Ranking of High Potassium Foods", which can help you supplement potassium and other nutrients. Let's take a look!
Mushrooms
Recommended recipe [Stir-fried Pork Belly with Mushrooms]
Ingredients: Pork belly, Mushrooms, Millet pepper, Ginger and Garlic
1, Pork belly slices;
2, Cut millet pepper into rings, mince ginger and garlic;
3, Mushrooms wash Remove the stems and cut into slices with a knife;
4. Pour an appropriate amount of water into the pot, add a small spoonful of salt, pour in the cut mushrooms, blanch for 1-2 minutes, remove and drain and set aside;
5. Pot Pour in oil and heat, add ginger and garlic and sauté until fragrant, add pork belly and stir-fry until slightly browned, add millet pepper, then add blanched mushrooms, add a spoonful of light soy sauce, a spoonful of oyster sauce, and finally add a little salt. Stir fry evenly for 1-2 minutes.
Seaweed
Recommended recipe [ Seaweed and Egg Drop Soup]
Ingredients: seaweed, eggs, chopped green onion, salt, sesame oil
1, tear the seaweed into small pieces, beat an egg and stir well and set aside, cut the green onion into chopped green onions;
2, put it in the pot Add appropriate amount of water to boil, add seaweed and bring to a boil again, then turn off the heat, pour the egg liquid into the pot in circles, wait until the eggs form egg drop, add salt, sesame oil, sprinkle with appropriate amount of chopped green onion and enjoy. !
Tremella
Recommended recipe [ Tremella soup ]
Ingredients: 2 tremella, 2 spoons of starch, red dates, 1 gram of salt
1. Soak the tremella first. 2 tremella, add 2 spoons of starch and soak in cold water for 1 hour in advance. It is easier to glue when soaked in cold water than in hot water, which is the first point that makes it sticky;
2. After soaking, cut off the root of the white fungus and tear it into small pieces. Then wash it repeatedly with clean water and tear it into small pieces. The second point is to cut off the roots to make them sticky;
3. Pour the washed white fungus into a casserole, add an appropriate amount of cold water, the ratio of white fungus to water is 1:5, and cold water is the third point we should pay attention to, cover it Cover and cook over high heat for 10 minutes;
4. At this time, we prepare a few red dates, clean them, cut them in half and core them, and soak them in hot water for 5 minutes;
5. We take a pair of chopsticks and stir them quickly in the casserole for fifteen seconds, and use the chopsticks to stir them Just make circles. This is the fourth point of making it thicker;
6. Finally add red dates and 40 grams of rock sugar, cover and turn to low heat and continue to cook for 20 minutes. When the time is up, the white fungus will be completely soft. It is also a little sticky. We add 1 gram of salt to the white fungus. After mixing well, the sweetness becomes more prominent;
7. Finally, cover the lid and simmer for another 10 minutes. The gummy appearance of the white fungus will become more obvious now. Let it cool down and make the soup. The juice will become more and more viscous, and the color will gradually deepen a lot. Use a spoon to gently scoop up the Tremella Soup and you will see that it is very viscous when you pour it down;
As long as you master the above 4 tips Technique, you can cook super viscous white fungus soup in 30 minutes without using several hours of firepower or a health pot with various heat preservation functions. It’s simple and fast.
is about to enter the dog days of summer. This is the most difficult period of summer. The sun is blazing, and you will sweat profusely at the slightest movement. Excessive sweating will not only take away the water in the body, but also lose the potassium element in the body, which will lead to fatigue and weakness in the body. Symptoms such as drowsiness. Therefore, we must pay attention to supplementing potassium before and after entering the ambush!
can be supplemented and adjusted in our daily diet. Today, Ronger has compiled a "Ranking of High Potassium Foods", which can help you supplement potassium and other nutrients. Let's take a look!
Mushrooms
Recommended recipe [Stir-fried Pork Belly with Mushrooms]
Ingredients: Pork belly, Mushrooms, Millet pepper, Ginger and Garlic
1, Pork belly slices;
2, Cut millet pepper into rings, mince ginger and garlic;
3, Mushrooms wash Remove the stems and cut into slices with a knife;
4. Pour an appropriate amount of water into the pot, add a small spoonful of salt, pour in the cut mushrooms, blanch for 1-2 minutes, remove and drain and set aside;
5. Pot Pour in oil and heat, add ginger and garlic and sauté until fragrant, add pork belly and stir-fry until slightly browned, add millet pepper, then add blanched mushrooms, add a spoonful of light soy sauce, a spoonful of oyster sauce, and finally add a little salt. Stir fry evenly for 1-2 minutes.
Seaweed
Recommended recipe [ Seaweed and Egg Drop Soup]
Ingredients: seaweed, eggs, chopped green onion, salt, sesame oil
1, tear the seaweed into small pieces, beat an egg and stir well and set aside, cut the green onion into chopped green onions;
2, put it in the pot Add appropriate amount of water to boil, add seaweed and bring to a boil again, then turn off the heat, pour the egg liquid into the pot in circles, wait until the eggs form egg drop, add salt, sesame oil, sprinkle with appropriate amount of chopped green onion and enjoy. !
Tremella
Recommended recipe [ Tremella soup ]
Ingredients: 2 tremella, 2 spoons of starch, red dates, 1 gram of salt
1. Soak the tremella first. 2 tremella, add 2 spoons of starch and soak in cold water for 1 hour in advance. It is easier to glue when soaked in cold water than in hot water, which is the first point that makes it sticky;
2. After soaking, cut off the root of the white fungus and tear it into small pieces. Then wash it repeatedly with clean water and tear it into small pieces. The second point is to cut off the roots to make them sticky;
3. Pour the washed white fungus into a casserole, add an appropriate amount of cold water, the ratio of white fungus to water is 1:5, and cold water is the third point we should pay attention to, cover it Cover and cook over high heat for 10 minutes;
4. At this time, we prepare a few red dates, clean them, cut them in half and core them, and soak them in hot water for 5 minutes;
5. We take a pair of chopsticks and stir them quickly in the casserole for fifteen seconds, and use the chopsticks to stir them Just make circles. This is the fourth point of making it thicker;
6. Finally add red dates and 40 grams of rock sugar, cover and turn to low heat and continue to cook for 20 minutes. When the time is up, the white fungus will be completely soft. It is also a little sticky. We add 1 gram of salt to the white fungus. After mixing well, the sweetness becomes more prominent;
7. Finally, cover the lid and simmer for another 10 minutes. The gummy appearance of the white fungus will become more obvious now. Let it cool down and make the soup. The juice will become more and more viscous, and the color will gradually deepen a lot. Use a spoon to gently scoop up the Tremella Soup and you will see that it is very viscous when you pour it down;
As long as you master the above 4 tips Technique, you can cook super viscous white fungus soup in 30 minutes without using several hours of firepower or a health pot with various heat preservation functions. It’s simple and fast.
Shopee
Recommended recipe [ Leek Box ]
Ingredients: 500 grams of all-purpose flour, 3 grams of salt, 1 gram of yeast, 130 grams of cold water, 120 grams of boiling water, 4 eggs, 1 handful of leeks, 1 tablespoon of cooking oil, 1 Put the dried shrimps, 1 spoon pepper, 1 spoon oyster sauce, a little minced ginger
1, first make the dough: 500 grams all-purpose flour, 3 grams salt, 1 gram yeast. Adding a little yeast here is not for fermentation, but mainly to change the taste. , it will taste softer;
2. After mixing well, add 130 grams of cold water, and then add 120 grams of boiling water. The cake made of semi-scalded noodles will be softer and will not harden even if it cools down. Stir into flocculation. After the dough is ready, you can start kneading it. Knead it into a dough first, without kneading it smooth. After kneading, cover it with plastic wrap and let it rest for 10 minutes;
3. Kneading the dough again after 10 minutes is very simple. Three Knead it into a smooth dough with moderate hardness in two times, then cover it with plastic wrap and continue to rest for 1 hour;
4. During the resting time, we will deal with the leeks. First, pick out all the rotten leaves. After cleaning, wash it thoroughly. After washing, control the moisture first;
5. When it’s time to control the dryness of the leeks, let’s soak a handful of dried shrimps in warm water for about 10 minutes. I used slightly larger dried shrimps. There is no If you use small shrimp skin, it is the same, but there is no need to soak it;
6. Then beat 4 eggs in a bowl, stir well and set aside;
7. Heat the oil in the pan, you can pour a little more, turn to low heat and pour in Egg liquid, and then use chopsticks to make circles in one direction. After frying, the eggs will be broken into pieces. I like to fry the eggs a little longer, which will taste more fragrant. After frying, the surface of the eggs will be slightly burnt. Turn off the heat and let cool;
8. At this time, our dried shrimps are also soaked. Pour them out, drain the water and then chop them. Add some dried shrimps to the leek box, which will taste fresher. After cutting, pack them for later use. ;
9. Next, let’s cut the leeks. The water must be dried before cutting the leeks, otherwise the water will easily leak out, and it will be difficult to wrap them later. After all the leeks are cut, put them into a large bowl. Add 1 first. A tablespoon of cooking oil and mix well. Adding cooking oil can lock in the moisture and prevent the leeks from watering out;
10. Then pour in the dried shrimps and eggs, and season with a spoonful of salt, a spoonful of pepper, a spoonful of oyster sauce, and a little grated ginger. After stirring evenly, our leek stuffing is ready;
11. Then it’s time to wait for the dough. The dough will be very soft after waking up. Take it out directly and place it on the cutting board. Remember to sprinkle dry flour on the cutting board in advance to prevent it from sticking. , then knead the dough slightly for about 2 minutes. After kneading, roll it into a long strip;
12, then divide it into equal-sized dough pieces. After dividing, sprinkle some dry flour to prevent sticking. , then flatten each small dough ball with the palm of your hand, and then wrap it with plastic wrap to prevent the surface from drying;
13. Now you can start rolling the dough. Take a dough ball and roll it out to make it thin. The dough can be slightly thinned. A bit, too thick will not only taste bad but also not easy to cook. Roll out one and wrap it up. Put a big spoonful of leek filling in the middle of the rolled dough;
14. Then fold the dough in half and seal it. You can press it directly on the cutting board. To make it tight, you can also put the stuffing and pinch the middle together first, and then pinch the two sides separately. Once everything is pinched tightly, the green chive box embryo is ready;
15, I have done a lot today. , I also pinched a few boxes with lace, and after they are done, they can be fried. Heat the oil in a pan and brush a thin layer of oil on it. Add the leek boxes and slowly fry them over low heat. You can cover the pot. , it cooks faster. Once one side is set and colored, flip and cook the other side until the leek box becomes bulging and both sides are scorched.
16. This leek box is still very easy to cook. Yes, as long as the dough is thin, cover the pot with the lid for two minutes before flipping it over. Continue frying for two minutes before taking it out of the pot. The fragrant leek box is ready;
The freshly cooked leek box tastes a bit crunchy. Taste, the skin is thin and the filling is big. It is charred on the outside and tender on the inside. It tastes super fragrant, but it tastes good after being left for a while. After the dough softens, it tastes soft and chewy. It will not harden when it cools down. It's full of fillings inside, and you can eat it with eggs, leeks, and dried shrimps. Not only does it look good in color, but it also tastes super fresh. If you like it, try it now.
Edamame beans
Recommended recipe [Edamame scrambled eggs]
Ingredients: 5 eggs, 300 grams of edamame beans, green pepper, chopped green onion
1. Wash fresh edamame beans with water, then drain them and set aside.
2. Then prepare 2 green peppers, cut them into small circles, and cut two green onions into chopped green onions, then put them together and set them aside.
3. Beat 5 eggs in a bowl, add 1 tablespoon of salt to taste, and beat evenly.
4. Then pour oil into the pan, heat the oil and stir-fry the edamame. After lightly frying for 2 minutes, the color of the edamame will turn green. At this time, add 1 tablespoon of salt to taste, continue to fry the edamame, and add 1 tablespoon when frying the beans. Salt will cook it faster.
5. When small oil bubbles appear around the edamame, it means that the beans are almost cooked. Then use a shovel to spread the edamame in the pot, and then pour in the egg liquid to spread the eggs.
6. Turn the pot and slowly spread the eggs evenly. Remember to use medium-low heat to let the egg liquid solidify slowly, so that it will not burn easily.
7. After everything is solidified, add green pepper and chopped green onion, then flip it over and fry both sides. I like to fry the eggs a little longer, which makes them taste more fragrant.
8. Finally, use a spatula to cut it into small pieces and then remove it from the pan and put it on a plate.
If you have obsessive-compulsive disorder and want to spread a complete egg pancake, you must spread it slowly over low heat. Wait until the egg liquid on the surface begins to solidify before turning it over, and you will get a complete egg pancake.
The fragrant and sweet edamame scrambled eggs are ready. This dish is very simple to make. Some people will choose to blanch the edamame and cook it directly before adding the eggs. However, I personally think that the taste and color are better than frying them directly. A little less mature. I only added salt to this dish and did not add any other seasonings, because what I eat is the freshness of the eggs and the tenderness and sweetness of the edamame, and the original flavor will be more delicious.
peanuts
Recommended recipe [Cold Peanuts]
Ingredients: 500 grams of peanuts, small handfuls of fungus 1, 4 roots of celery, carrots 1 roots, onions, ginger, garlic, millet spicy, pepper, star anise, dried Chili, salt, light soy sauce, balsamic vinegar, oyster sauce, sugar
1, 500 grams of peanuts, add water and soak for 30 minutes.
2. Soak a small handful of fungus in warm water. The fungus should not be soaked for too long to avoid producing toxic substances!
3, 4 stalks of celery, wash and cut into small cubes and set aside. Celery is really fragrant, I recommend you to try it.
4. 1 carrot, peeled and cut into small dices.
5 Prepare some of onion, ginger, garlic, millet and spicy. Shred the green onion, slice the ginger, mince the garlic, and cut the spicy millet into circles and set aside.
6. Wash the fungus after soaking it. Wash it and set it aside. The peanuts are also soaked at this time, pour them out and drain them.
7. Boil water in a pot, pour in peanuts, add green onions, ginger slices, peppercorns, star anise, dried chili peppers, and salt. Add in the base flavor first.
8. Cook over medium heat for 20 minutes. After cooking, pour it out and soak for another 2 hours. This will make it more delicious.
9. Boil water in a pot, add a spoonful of salt and half a spoonful of oil. When the water is boiling, add celery, carrots and fungus and cook for two minutes. After the fungus is cooked, take it out. Adding cooking oil when blanching vegetables can ensure bright and beautiful colors.
10. The color will look better after a while in cold water, then drain the water and set aside. Use cold boiled water or mineral water as much as possible to avoid diarrhea after drinking raw water.
11. Take out the peanuts from the pot after soaking, then pour in the blanched vegetables and start seasoning, spicy millet, minced garlic, hot oil, light soy sauce, oyster sauce, salt, sugar, mix well and it is ready to serve. have eaten. It is not recommended to add vinegar because vinegar will discolor celery and carrots.
The simple and refreshing cold peanuts is ready. It is much more delicious than the boiled peanuts bought from outside. Compared with fried peanuts, the cold peanuts made this way are less irritating and more delicious. Crisp and refreshing, it is super delicious whether served with porridge, rice, or as a side dish with wine.
If you can't finish it, you can put it in the refrigerator. The amount I made today is enough for our family to eat for several days. And after being chilled in the refrigerator, the taste will be crisper and cooler, which is more suitable for hot summer days. Eat as much as you like at a time, and put the rest in a crisper box and put it back in the refrigerator for further storage!
is committed to using the simplest ingredients to share the most delicious dishes and snacks with you. I am Ronger, and I will share a delicious dish with you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
Edamame beans
Recommended recipe [Edamame scrambled eggs]
Ingredients: 5 eggs, 300 grams of edamame beans, green pepper, chopped green onion
1. Wash fresh edamame beans with water, then drain them and set aside.
2. Then prepare 2 green peppers, cut them into small circles, and cut two green onions into chopped green onions, then put them together and set them aside.
3. Beat 5 eggs in a bowl, add 1 tablespoon of salt to taste, and beat evenly.
4. Then pour oil into the pan, heat the oil and stir-fry the edamame. After lightly frying for 2 minutes, the color of the edamame will turn green. At this time, add 1 tablespoon of salt to taste, continue to fry the edamame, and add 1 tablespoon when frying the beans. Salt will cook it faster.
5. When small oil bubbles appear around the edamame, it means that the beans are almost cooked. Then use a shovel to spread the edamame in the pot, and then pour in the egg liquid to spread the eggs.
6. Turn the pot and slowly spread the eggs evenly. Remember to use medium-low heat to let the egg liquid solidify slowly, so that it will not burn easily.
7. After everything is solidified, add green pepper and chopped green onion, then flip it over and fry both sides. I like to fry the eggs a little longer, which makes them taste more fragrant.
8. Finally, use a spatula to cut it into small pieces and then remove it from the pan and put it on a plate.
If you have obsessive-compulsive disorder and want to spread a complete egg pancake, you must spread it slowly over low heat. Wait until the egg liquid on the surface begins to solidify before turning it over, and you will get a complete egg pancake.
The fragrant and sweet edamame scrambled eggs are ready. This dish is very simple to make. Some people will choose to blanch the edamame and cook it directly before adding the eggs. However, I personally think that the taste and color are better than frying them directly. A little less mature. I only added salt to this dish and did not add any other seasonings, because what I eat is the freshness of the eggs and the tenderness and sweetness of the edamame, and the original flavor will be more delicious.
peanuts
Recommended recipe [Cold Peanuts]
Ingredients: 500 grams of peanuts, small handfuls of fungus 1, 4 roots of celery, carrots 1 roots, onions, ginger, garlic, millet spicy, pepper, star anise, dried Chili, salt, light soy sauce, balsamic vinegar, oyster sauce, sugar
1, 500 grams of peanuts, add water and soak for 30 minutes.
2. Soak a small handful of fungus in warm water. The fungus should not be soaked for too long to avoid producing toxic substances!
3, 4 stalks of celery, wash and cut into small cubes and set aside. Celery is really fragrant, I recommend you to try it.
4. 1 carrot, peeled and cut into small dices.
5 Prepare some of onion, ginger, garlic, millet and spicy. Shred the green onion, slice the ginger, mince the garlic, and cut the spicy millet into circles and set aside.
6. Wash the fungus after soaking it. Wash it and set it aside. The peanuts are also soaked at this time, pour them out and drain them.
7. Boil water in a pot, pour in peanuts, add green onions, ginger slices, peppercorns, star anise, dried chili peppers, and salt. Add in the base flavor first.
8. Cook over medium heat for 20 minutes. After cooking, pour it out and soak for another 2 hours. This will make it more delicious.
9. Boil water in a pot, add a spoonful of salt and half a spoonful of oil. When the water is boiling, add celery, carrots and fungus and cook for two minutes. After the fungus is cooked, take it out. Adding cooking oil when blanching vegetables can ensure bright and beautiful colors.
10. The color will look better after a while in cold water, then drain the water and set aside. Use cold boiled water or mineral water as much as possible to avoid diarrhea after drinking raw water.
11. Take out the peanuts from the pot after soaking, then pour in the blanched vegetables and start seasoning, spicy millet, minced garlic, hot oil, light soy sauce, oyster sauce, salt, sugar, mix well and it is ready to serve. have eaten. It is not recommended to add vinegar because vinegar will discolor celery and carrots.
The simple and refreshing cold peanuts is ready. It is much more delicious than the boiled peanuts bought from outside. Compared with fried peanuts, the cold peanuts made this way are less irritating and more delicious. Crisp and refreshing, it is super delicious whether served with porridge, rice, or as a side dish with wine.
If you can't finish it, you can put it in the refrigerator. The amount I made today is enough for our family to eat for several days. And after being chilled in the refrigerator, the taste will be crisper and cooler, which is more suitable for hot summer days. Eat as much as you like at a time, and put the rest in a crisper box and put it back in the refrigerator for further storage!
is committed to using the simplest ingredients to share the most delicious dishes and snacks with you. I am Ronger, and I will share a delicious dish with you every day. Learn to eat like this to make your stomach healthier! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
